Hash brown cream mushroom soup casserole

Hash brown cream mushroom soup casserole

Hash brown cream mushroom soup casserole
Hash brown cream mushroom soup casserole
Those who know me know that I am a mushroom fan. I love them and use them in many ways in the kitchen. In the warm season, in summer, I especially like the forest ones, like: mushrooms, yellows or the royal sponge (craita). Today's soup is with mushrooms bought from the store, namely with brown mushrooms. They are the same as the chaminion, but they are darker in color and more fragrant. If you haven't made a cream mushroom soup yet, I urge you to try it. The whole family will enjoy it, both the small and capricious ones, but also the big and pretentious ones. You can season it with croutons, seeds, various plants in the form of pesto. For today, I chose homemade croutons powdered with hot paprika and a classic basil pesto.

Hash brown cream mushroom soup casserole

Ingredients:

:

Ready-made chicken soup or you can make it from chicken cutlery

2 celery stalks + 2 carrots for chicken soup

700-750 gr brown mushrooms

3-4 white potatoes

200 ml sour cream for cooking (not fermented)

Salt and freshly ground pepper to taste

To be served:

Basil pesto

Method of preparation:

Because I wanted to get rid of the heat of the stove, but also for the usefulness of the appliance, I used a Crock-Pot Express for cooking soup. I didn't have a ready-made soup, so I made one right away, in 30 minutes it was ready. Put chicken cutlery in the bowl of the appliance, celery stalks cut into pieces and carrots cut into rounds. Set the device on the Soupe function for 30 minutes and make sure that the pressure valve is closed. After the time expires, press the start / stop button, release the valve with a kitchen glove. Strain the soup or with a whisk, choose the vegetables and the chicken cutlery and leave the soup clear in the bowl of the appliance.

Hash brown cream mushroom soup casserole
Wash the mushrooms, cut them into slices, as well as the potatoes. Add over clear soup. As before, put the lid on the appliance, close the steam valve, set the Soup function and the time of 15 minutes. After the audible warning that the time has expired, press the Start / Stop button. Release the valve with the kitchen glove, open the lid carefully. Transfer all the contents to a pot in which we are going to make the soup. CAREFUL!!! A vertical blender is not used in the Crock-Pot Express bowl. There is a risk that the vessel will be scratched.

Hash brown cream mushroom soup casserole

Hash brown cream mushroom soup casserole

Hash brown cream mushroom soup casserole
Blend the soup with a vertical mixer until it becomes creamy. We make the consistency according to our taste, ie thicker or thinner.
Hash brown cream mushroom soup casserole
Add sour cream, salt and pepper, but also Vegeta Natur, which is a 100% natural food base, a perfect blend of 9 vegetables. We are using the vertical mixer for the last time. Put the pot of soup on the fire and let it boil.

Hash brown cream mushroom soup casserole
For serving, I used croutons made as follows: 2-day white bread is cut into cubes, sprinkled with a little olive or sunflower oil and powdered with hot or sweet paprika. Put them in the tray lined with baking paper and bake for 10 minutes or until they become crispy.

Also for serving the soup I made a pesto like this: a handful full of basil leaves, salt and freshly ground pepper, 2-3 tablespoons finely grated Parmesan, 50 ml olive oil, a handful of cashews (pine seeds were good but not I had), 1 clove of finely chopped garlic. Put everything in a food processor and grind until you get a paste. Store in a jar with a lid on the refrigerator.

May it be useful to you !!!

TIPS: if you like more or less spicy foods, you can flavor the soup with a little olive oil infused with chili.

Hash brown cream mushroom soup casserole

Hash brown cream mushroom soup casserole

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